Ingredients

Thai Red Curry Soup

200ml can sliced bamboo shoots, drained and rinsed
1 tsp each mirin and tamari

2 tbsp coconut oil
50g Thai red curry paste
400ml can coconut milk
600ml chicken broth (or veggie scrap broth)
400g raw, deveined shrimp (peeled if desired)
1/2 tsp fish sauce
1 tsp coconut sugar
2-4 bundles of rice or mung bean vermicelli noodles (depending on size/servings)

Optional veggies: sliced bell pepper, Thai chilis, carrots (cut into matchsticks)
Optional toppings: Thai basil, sliced green onions, fresh cilantro

Honey Pickled Daikon

1/2 large or 1 small daikon, peeled, sliced in half lengthwise, then thinly sliced into half moons

1 1/2 cups rice vinegar
1 1/2 cups water
1/2 cup honey (wildflower or orange blossom are my favourites to add more flavour!)
1/2 tablespoon salt
8 peppercorns (adds additional fruity notes)

Method

Honey Pickled Daikon

1. Place sliced daikon into a container that has an airtight lid – I prefer to use GlassLock containers as these hold up well to the hot pickling liquid that will be added.
2. Add rice vinegar, water, honey, salt, and peppercorns to a saucepan. Heat over medium-high heat until simmering, stirring occasionally.
3. Pour hot pickling liquid over daikon until it is completely submerged.
4. Place a clean, folded paper towel on the surface of the daikon to ensure that it is all completely submerged in the liquid.
5. Allow to cool on the counter for 1 hour before placing in the fridge. These pickles are good in the fridge for ~1 month if they remain submerged in the liquid.

Thai Red Curry Soup

1. Slice bamboo shoots into matchsticks. In a small mixing bowl, toss shoots in mirin and tamari. Set aside to marinate.
2. Start a pot of lightly salted water over high heat – this will be used to cook rice (or mung bean) noodles when the shrimp is cooking (step 6/7).
3. Melt coconut oil in a pot over medium to medium-high heat.
4. Stir in curry paste and cook for 1 minute.
   *If adding optional veggies, add those in now as well.
5. Add coconut milk and chicken broth to pot and bring to a simmer.
   TIP: you can save the coconut milk can to measure 600ml chicken broth (1 + 1/2 cans) in order to get every last bit of coconut oil out of the can and save on washing.
6. Add shrimp to simmering broth. Allow to cook until the shrimp starts to turn pink, stirring occasionally.
7. While shrimp is simmering, cook rice (or mung bean) noodles according to package directions. Drain and set aside.
8. Once shrimp is cooked through, stir in fish sauce, coconut sugar, and marinated bamboo shoots to the soup broth.
9. Taste and adjust seasoning as desired.
10. To serve: portion cooked noodles into each serving bowl. Ladle curry soup over the noodles, trying to evenly distribute shrimp and veggies. Top with optional toppings, if desired.
    Serve with sides of Honey Pickled Daikon.

Notes:

1. Leftover pickled daikon ideas:
   – A side to other warming soups (ex. Soba Noodle Soup Meal Prep, Quick Vegan Soup with Tteok, or Chicken Soup with Rice)
   – Mixed into noodle salads (ex. Noodle Salad with Gochujang Dressing, and Miso Mazemen)
   – A tangy side for protein-focused meals (ex. Gochujang Chicken Skewers, Crispy Rice Tofu Nuggets, or Cashew Chicken with Forbidden Rice Ramen)
   -A refreshing topping for Mexican inspired dishes (ex. Taco Lettuce Wrap Meal Prep, Potato Wedge Al Pastor Taco Bowl, or Huevos Rancheros Verde)